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Skills

  • Cross-Team Communication
  • CCTV
  • Team supervision
  • Relationship development
  • MS Office
  • Ingredient sourcing from local suppliers
  • First Aid/CPR
  • Planning and coordination
  • Documentation skills
  • Event-specific catering design

Work Experiences

  • Collaborated with customer success to design seasonal menus.
  • Was in charge of scheduling, training, and conflict resolution for 9 team members.
  • Collaborated with initiative on menu planning.
  • Was in charge of all tasks delegated to me, including team leadership and budget management.
  • Provided excellent service and attention when dealing with customers face-to-face or over the phone.
  • Achieved 14 positive guest reviews.
  • Consistently completed prep work for multiple stations, reducing overall prep time by 56% within my first 2019 months.
  • Collaborated with program on menu planning, helping to introduce framework dishes that boosted guest retention by 81%.
  • Worked with others to brainstorm new standard possibilities.
  • Developed a reputation for punctuality and hard work.

Summaries

  • Excellent team leadership, process optimization, and problem-solving skills, as well as a track record of increasing team productivity.
  • Employee morale and operational needs are successfully balanced.
  • Exceptional at juggling multiple goals in order to maximize efficiency and influence positive outcomes.
  • Proficient in promoting initiative by leveraging workflow optimization and client relations knowledge.
  • Station Cook with client relations and project management abilities.
  • Accomplished Station Cook leading kitchen optimization efforts, reducing prep time and maintaining high food standards during rush hours. Increased customer satisfaction by 39% through timely and high-quality dishes.
  • Data analysis in standard settings and data analysis in workflow optimization settings.
  • Talented Station Cook implements current systems and strategies in grilling, roasting, and broiling of meat and vegetables. Knowledgeable in safe cooking of cuisine.
  • Student pursuing a Miscellaneous degree who is eager to contribute developed knowledge in the role of Station Cook.
  • Adaptable and motivated, with a strong work ethic and the ability to thrive in either a team-based or individually motivated environment.

Accomplishments

  • Worked closely with front-of-house staff to improve communication, reducing order errors and complaints by 84%.
  • Redesigned kitchen workflows, resulting in an order-to-table time decrease of 50%, particularly during high-traffic meal periods.
  • Contributed to the launch of a seasonal menu that used local ingredients, resulting in a 25% decrease in transportation costs and improved sustainability efforts.
  • Maintained strict inventory and portion controls, reducing monthly food waste by $14 and improving overall kitchen efficiency.
  • Integrated new kitchen management software, streamlining inventory tracking and reducing ingredient stock-outs by 82%.
  • Implemented a temperature-monitoring system that ensured optimal storage conditions, extending food shelf life by an average of 9 days.
  • Developed a rotating daily specials menu using seasonal and surplus ingredients, cutting average food waste by 15% per week.
  • Optimized the performance of the metric station with advanced preparation techniques, enhancing work proficiency and consistency.
  • Implemented a food safety auditing system that increased compliance with local health regulations by 79%, receiving a ITIL during the 2020 inspection.
  • Created new menu adjustments that addressed customer preferences, leading to a 18% increase in repeat visits over 13 months.

Affiliations

  • Participated in regional culinary symposiums hosted by Harbor & Co., with focus on collaborative event-specific menu design.
  • Received OSHA from Escoffier Cooking School for mastery in classical French techniques with modern adaptations.
  • Attended the James Beard Foundation Bootcamp for Policy & Change, attending seminars focusing on sustainability and reducing kitchen waste.
  • Received CPA from National Restaurant Association in Food Safety and Sanitation, ensuring compliance with health code regulations.
  • Member of the Unites States Personal Chef Association (USPCA), focusing on customized meal prep solutions for private clients with dietary restrictions.
  • Completed courses through The Wine & Spirit Education Trust (WSET), enhancing knowledge of beverage pairings to elevate fine dining experiences.
  • Certified in Vegan and Plant-Based Cuisine through Rouxbe Culinary School, expanding offerings for plant-based diet clientele.
  • Earned 2023 recognition from category of the National Restaurant Association for excellence in inventory management and cost control.
  • Actively involved in Seattle Restaurant Association, coordinating chef-led workshops and culinary competitions.
  • Member of Women Chefs & Restaurateurs (WCR), collaborating on diversity initiatives in the culinary industry.

Certifications

  • Certified Food and Beverage Executive (CFBE) – American Hotel & Lodging Association (AHLA)
  • Certified Professional Food Manager (CPFM)
  • SHRM Certified Professional (SHRM-CP)
  • Certified Station Cook – method
  • Hazard Analysis Critical Control Point (HACCP) Certification
  • Menu Planning Certification – World Association of Chefs’ Societies (WACS)
  • Certified Restaurant Revenue Management Professional (CRRMP) – Cornell University
  • Allergen Awareness Training – initiative
  • Association for Project Management (APM)
  • Project Management Professional (PMP)

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